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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 11-25-2012, 08:01 PM   #1
dealm9
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Default Best attempt yet at weeping ribs

Baby backs were on sale so I decided I would try em. I have only smoked spares so I was excited to try them. I tried pitmastert's weeping ribs for the second time and these ended up being the most tender, juicy ribs I have done with the best bark too.


Top one rubbed with SM sweet and spicy, bottom one rubbed with SM season all and peppered cow

Beginning to "weep" that good 'ol pig honey



Fully "weeping." Ready to shut down exhaust and intakes

Finished product






Washed down with world champion Great Lakes Christmas Ale. This stuff is liquid gold here in Cleveland


Sorry for all the pics. Thanks for looking
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Unread 11-25-2012, 08:21 PM   #2
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Looking good! I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.
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Unread 11-25-2012, 08:40 PM   #3
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Quote:
Originally Posted by gtr View Post
Looking good! I have yet to try that method but it's definitely on the list. How long did you let 'em sit after shutting everything down?

I thought I was done with baby backs until I found a good source of some nice & meaty ones.
I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

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Unread 11-25-2012, 08:57 PM   #4
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Those look great!
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Unread 11-25-2012, 09:03 PM   #5
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The Christmas Ale is magical as are all Great Lakes beers. I've been drinking it all weekend. Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?
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Unread 11-25-2012, 10:32 PM   #6
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All I can say is mmmmmmmmm......... Looks so good Mark!
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Unread 11-25-2012, 10:40 PM   #7
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Looks great! But be careful, Donnie might get the idea that he knows what he's doing and get overconfident
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Unread 11-25-2012, 10:43 PM   #8
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Meaty and yum!
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Unread 11-25-2012, 11:04 PM   #9
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Unread 11-26-2012, 02:44 AM   #10
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Quote:
Originally Posted by fnbish View Post
Also I guess I wasn't aware of this "weeping" even after reading a lot on the forum, but doesn't this normally happen during the cooking process and really isn't a special technique? Mine always have the liquid come out of the ribs during the cook. What "technique" is required to make it happen or not happen?
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http://www.bbq-brethren.com/forum/sh...ad.php?t=78238
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Unread 11-26-2012, 07:31 AM   #11
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Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.
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Unread 11-26-2012, 08:49 AM   #12
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Quote:
Originally Posted by fnbish View Post
Hmmm so it is more of a hotter/faster thing? I see it happen at most every temp. There wasn't much explanation as to why this may only occur during some special technique. I see it at most all temps when doing ribs. Mostly I do them around 240. Just thought it was something that happens in general.
I am no expert on why it happens but tin my experience, at lower temps I have not been able to draw forth the pig honey like I did however the technique is also a lot about using the pig honey as a sign for when to start finishing your ribs. Just my two cents

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Unread 11-26-2012, 03:59 PM   #13
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Fantastic looking ribs!
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Unread 11-26-2012, 04:25 PM   #14
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This is just another example of why foiling and spritzing ribs really aren't necessary, especially when you start with good quality meat. Great job!
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Unread 11-26-2012, 05:15 PM   #15
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Quote:
Originally Posted by dealm9 View Post
I use a UDS and I shut them down for roughly 30 minutes. All the honey went back into the ribs and they were just the right temp for eating. My UDS went from 275 to 140 in those 30 minutes.

I was really surprised at how meaty these were. Even though I have never smoked them until tonight I have had bb's on many occasions and these were very meaty. I got these at BJ's

Sent from my ADR6410LVW using Tapatalk 2
I take into consideration that his heavy gauge pit comes down in temperature much slower than my lighter gauge smokers once he shuts his completely down. To simulate a slower cooling rate I graduate the shutting down of my vents.

From what you have found, this might not be necessary. It looks like a little experimentation is in order on my part.
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